1. Preheat the oven according to the brownie mix package directions and prepare a springform pan or deep baking pan by greasing it well.

2. Prepare the brownie batter according to the package instructions using the required eggs, oil, and water.

3. Pour the brownie batter into the prepared pan and bake briefly until just partially set, about 15 to 20 minutes, depending on the mix. Remove from the oven.

4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

5. Add the granulated sugar and vanilla extract, then mix until well combined.

6. Beat in the eggs one at a time, mixing on low speed after each addition.

7. Blend in the sour cream and heavy cream until the cheesecake filling is smooth and silky.

8. Pour the cheesecake mixture over the partially baked brownie base and spread evenly.

9. Drizzle the caramel sauce over the cheesecake layer and use a knife or skewer to gently swirl it through the batter.

10. Bake until the cheesecake is set around the edges with a slight jiggle in the center, about 55 to 60 minutes.

11. Turn off the oven, crack the door slightly, and let the cheesecake cool gradually for 1 hour.

12. Remove from the oven and cool completely, then refrigerate for at least 4 hours or until fully chilled.

13. Before serving, top with whipped cream and chocolate shavings, then slice and serve.